We have another new recipe to add to our rotation. This Keema Curry was delicious and a hit with everyone in my family. I was really surprised there were no complaints and it seems like my son’s picky phase has disappeared.
The mixture of ground beef, roasted potatoes, pies and spices with a delicious sauce were so good. I served it over white rice and and definitely going to make a batch of naan the next time I make it. I was slightly worried the spices would be a little too intense, but the tomatoes and coconut milk definitely toned it down. I would definitely add cilantro next time – hopefully my grocery store has it in stock.
1 Tbsp olive oil
1 lb Yukon gold potato, diced into 1/2″ cubes
1 lb ground beef
1 large yellow onion, diced
1 Tbsp fresh ginger, grated
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 1/2 Tbsp curry powder
1 tsp garam marsala
1 Tbsp tomato paste
14 oz fire-roasted diced tomatoes
14 oz full-fat coconut milk unsweetened
1 cup frozen peas
2 Tbsp cilantro, chopped
Heat your oven to 425 degrees. Coat the cubed potatoes with olive oil and roast for 25 to 30 minutes, flipping halfway through the roasting process. In a large pot or dutch oven, heat over medium heat. Add the ground beef and onions and cook until the beef is no longer pink. Drain any grease and then add in the ginger and garlic. Cook for an additional 1-2 minutes or until fragrant.
Add in the spices and tomato paste. Stir until combined and cook for 2 minutes. Add the tomatoes and coconut oil and stir, Bring the mixture to a boil and then reduce heat to medium low. Simmer until the curry turns a golden brown/orange and for about 10 minutes. Stir in the frozen peas and roasted potatoes and cook for 2 to 3 minutes. Remove from heat and stir in the cilantro. Serve over white steamed rice with a squeeze of lime and chopped cilantro.
Source: Our Salty Kitchen